We absolutely adore squash, especially zucchini and summer squash! A few years ago, we stumbled upon some adorable little Patty Pan squash while exploring the farmers market and had to give it a try. Recently, we went back to the market in search of more Patty Pan squash, but unfortunately, they only had one left. We were surprised that someone would leave such a unique squash behind, but also thrilled that we could get it (even if it is just one). To have enough to make a delicious summer squash casserole, we decided to search for other produce and ended up finding some round Globe Zucchini squash that was just as cute as the Patty Pan squash.
The little Globe Zucchini squash has a delicious taste and complements the sweetness of Patty Pan squash perfectly. It was truly a match made in heaven, or in this case, at the farmers market.
What is this squash casserole made of?
This summer squash recipe only uses seven ingredients! It highlights the Patty Pan and Zucchini globe summer squash as the stars of the casserole. Additionally, oregano, garlic, cherry tomatoes, cottage cheese, and NY sharp cheddar cheese play supporting roles.
After trying Patty Pan squash for the first time, we decided to create a recipe based on our go-to summer squash and zucchini casserole. Although our original recipe calls for mayonnaise, we wanted to find a lighter alternative. After experimenting, we found that cottage cheese was the perfect substitution, resulting in a delicious and healthier cheesy squash casserole. This dish is perfect for those who love indulgent flavors but want to make a healthier choice.
Having two different squash not only provides a great flavor but also makes it a nice-looking casserole, along with the cherry tomatoes. You know, a little pop of color with the cheese.
Indulge in a Healthier Summer Squash recipe while giving the squash more flavor.
This dish may appear high in calories, but it actually follows all your diet rules. As I mentioned, we used Patty Pan, Globe Zucchini squash, Non-fat cottage cheese, and NY Sharp Cheddar cheese to create a delicious flavor. Combining the two cheeses resulted in a creamy and cheesy taste that quickly became our favorite squash recipe. We enjoyed it so much that we had it two nights in a row. One night with NY Strip Steak and the next night with Pork. This was even better the second night!
How to make this casserole?
This casserole can be easily prepared in less than ten minutes. Once done, you can put it in the oven and relax with a glass of wine while grilling a steak, pork chop, salmon, or chicken.
To start the cheesy summer squash casserole, chop the squash into slightly larger than bite-size pieces. The squash will shrink some while cooking. Rinse the tomatoes with cold water, chop the oregano, and shred the cheese.
Toss together the squash, tomatoes, oregano, garlic, salt and black pepper
To create the mouth-watering cheesy summer squash casserole, begin by layering the dish. Pour half of the squash into a casserole dish.
Top it off with half of the non-fat cottage cheese and half of the NY sharp cheese.
Add the remaining squash to the casserole dish, even if it goes above the dish's top. The squash will reduce in size as it cooks.
Top with the remainder of the non-fat cottage cheese and NY sharp cheddar.
Bake the cheesy summer squash casserole in a 350-degree oven until it bubbles, and the cheese turns golden brown. The dish will have some liquid from the squash and cottage cheese. But don't worry; it's full of delicious cheese squash flavor and will thicken some. Let it sit for a few minutes before serving with meat or crusty bread. Trust us, it's so good and will be a hit with your family and friends!
Tips to make this summer squash recipe:
- For the squash, we suggest using a combination of Patty Pan and Zucchini, but any summer squash will taste amazing.
- To keep it healthy, we recommend using non-fat Cottage Cheese. It still adds a delicious creamy flavor without adding unnecessary calories.
- When baking, place the casserole dish on a baking sheet to avoid any messy spills in the oven.
- For reheating leftovers, cover the dish with foil. Place it in a 350-degree oven for about 20 minutes or until it's heated.
Looking for something else? You might also enjoy these recipes:
- Cheesy Turkey Stuffed Patty Pan - Try this delicious way to have Patty Pan
- Garlic and Herb Squash Casserole - One dish dinner has never been better or easier.
- Spinach Artichoke Dip Pizza - A Great Dip and Pizza all in one
- Stuffed Acorn Squash - Perfect fall dinner
Delicious Summer Squash Casserole with Patty Pan and Globe Zucchini
A Few Things We Use
Ingredients
- 1 ½ Pounds Summer Squash We use Patty Pan and Globe Zucchini Squash
- 8 Ounces Cherry Tomatoes
- 2 Tablespoons Fresh Oregano or two teaspoons of dried oregano
- 2 ½ Ounces NY Sharp Cheddar Cheese
- 2 Cups Non-Fat Cottage Cheese
- 1 teaspoon Garlic
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
Instructions
- Cut the summer squash into slightly larger-than-bite-size chunks.
- Rinse the cherry tomatoes with cool water.
- Remove the oregano leaves from their stems and coarsely chop the oregano.
- Shred the NY Sharp Cheddar Cheese
- Combine the squash, tomatoes, oregano, garlic, salt, and pepper in a bowl and mix together.
- Layer a casserole dish with half of the squash/tomato mixture.
- Using a spoon, add half of the cottage cheese on top of the squash. Sprinkle half of the NY sharp cheddar cheese on top.
- Add the remaining Squash/tomato mixture.
- Then add the remaining cottage cheese. Finally, top everything off with the remaining NY sharp cheddar cheese.
- Bake in a 350-degree oven for 45 minutes or until the liquid bubbles and the cheese starts to turn golden brown.
- Once finished, enjoy the casserole alongside your favorite meat and/or crusty bread.
Please let us know what you think